Black Bean Taco Pasta

As usual, I lost track of time and had nothing planned for dinner. I wanted something pasta, something fast (!), something not necessarily low fat/cal but something that had protein but not meat per se as I’m trying to scale back on the amount of that I use on a weekly basis. Back from my Weight Watchers days, I remembered I had a recipe for Taco Soup (supposedly a “One Point” recipe for those of you in the know). I modified my original recipe to be kid friendly – they liked it, but next time I need to only use a tablespoon or so of the taco seasoning instead of the whole pouch. (Mommy, this is a little “spicy”.)

Black Bean Taco Pasta
Serves 4

EVOO for sautéing onions/garlic
1 medium onion, chopped
3 cloves garlic, minced
1 Tablespoon Taco seasoning (pouch)
1 can diced tomatoes
1 can chicken broth
1 can black beans, drained and rinsed
1 can corn, drained
½ cup sour cream
Kosher salt
Fresh parsley, chopped
½ - ¾ pound uncooked gemelli pasta

Boil pasta according to package directions. In the meantime, in a large skillet, on medium high heat sauté the onions and garlic in the EVOO until soft. Add the taco seasoning and stir briefly until powder is absorbed. Add the tomatoes, chicken broth, corn and beans, deglazing the pan if needed. Bring mixture to a simmer. Add sour cream and stir thoroughly. Cook for about 5 minutes for flavors to meld and sauce to thicken. Add salt and pepper to taste. Toss cooked gemelli pasta with sauce, sprinkle with parsley, serve and enjoy.